Greek Tomato With Trahana (Couscous) Soup

• 2 tablespoons olive oil
• 3 medium white onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 (28 oz) can whole tomatoes, diced
• 8 cups Basic Vegetable Stock (I used canned organic)
• 2 ripe beefsteak tomatoes, seeded and diced
• 1 cup uncooked trahana pasta or couscous we used orzo
• 1 cup crumbled feta cheese 4 tablespoons for the soup; the rest for garnish
• 1/2 cup scallions garnish - optional

1. 1. Heat the oil in a large stockpot over medium heat. Add the onion, garlic, and sugar and sweat for 4 minutes, until tender
2. 2. Add the cumin, oregano, salt, pepper, and cinnamon and stir to coat.
3. 3. Add the canned tomatoes and simmer for 5 minutes.
4. 4. Add the stock, bring the mixture to a boil, reduce heat, partially cover, and simmer for 20 minutes.
5. 5. Stir in the fresh tomatoes, pasta (couscous), and 2 tablespoons of the feta cheese; simmer for 2 minutes.
6. 6. Remove from the heat and let stand 5 minutes.
7. 7. To serve, ladle the soup into bowls and top with the remaining feta cheese and chopped scallions.

olive oil, white onions, garlic, sugar, ground cumin, oregano, kosher salt, ground black pepper, ground cinnamon, tomatoes, vegetable, beefsteak tomatoes, pasta, feta cheese, scallions garnish

Taken from www.epicurious.com/recipes/member/views/greek-tomato-with-trahana-couscous-soup-52786091 (may not work)